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Home > posts > 2017 > 07 > Chicken a la Caprese and Parmesean Zucchini
Meredith made Chicken a la Caprese. We pounded down two chicken breast to a uniform-but-not super-thin. We salt and peppered the chicken and then topped it with fresh (from the garden) basil and tomatoes.
We baked it for about 20 minutes at 375°F, then drained off some of the liquid and then topped it with mozzerella cheese and baked it for another 20 minutes or so.
Meredith also made some parmesean zucchini. She sliced it and then sprinkled salt and parmesean cheese and put it in the oven. We originally did it for about 20 minutes with the chicken but then upped the temp to 450°F and let it crisp a bit.
It came out pretty good. It made enough for dinner and lunch. The chicken was only subtly flavored. Could use some more flavor next time. The zucchini was also pretty good. I would have liked it to be more crispy, but I think Meredith was very happy with it.